Spicy Hyderabadi Shazani Biryani

Servings : 4
Time Taken : 15-30 mins

Method

• To basmati rice, add salt, cinnamon stick, add required water and cook it.
• Once it is cooked strain all the water.
• Now add ghee and mix it well.
• Make the rice into 3 equal parts and keep them in 3 different bowls.
• In one part of rice mix it with kesar milk.

For Last Layer:

• Grind poppy seeds and green chilly into a paste.
• Take a kadai heat ghee in it, now fry this prepared poppy seeds and chilly paste till you get a good flavour.
• Remove the seeds from peach and plum fruits, chop it and boil in water added with salt.
• Remove after 3 minutes.

For Middle Layer:

• Fry the boiled corn in ghee and then add jeera powder to it.
• Mix well and keep it aside.

For First Layer:

• Fry the Paneer cubes in ghee
• Add chilly powder, jeera powder, salt and garam masala.
• Mix well and remove once they are golden brown in colour.

For Biryani:

• Take a thick bottomed bowl, spread a layer of cooked rice.
• On this, spread the layer of fruit mixture
• Next spread kesar rice on it.
• Mix the second part of rice with boiled corn mixture and spread this layer.
• Finally mix the 3rd part of rice with paneer mixture and spread this layer.
• Finally sprinkle rose water and milk on it.
• Now cover it with a clean cloth or aluminum foil.
• Cook on low flame for about 20 minutes.
• Transfer the entire contents into a serving bowl and serve.
• Serving tip - Tastes best with any Masala curry.

Facts About Organic Milk

The biggest different many consumers note regarding organic and non-organic milk is the expiration date. Organic milk is able to sit for long stretches of time and for those used to having less than a week to consume their milk, this is quite a mystery. But there are many other differences between traditional and organic milk including the vitamin count and levels of toxins.

Milk and Contaminants

When you drink milk, you're consuming one of the healthiest foods for your body with calcium, protein and plenty of other vitamins that can ensure good health. Unfortunately, in most cases, you're consuming at least two types of pesticides arising from the feed consume by the cows, possibly strong antibiotics used to treat the animals and genetically modified hormones used to accelerate the growth of the animals.

Vitamins and Nutrients

In most cases, organic food is equitable in nutritional value to the non-organic varieties. In the case of milk, however, there are increased vitamins and nutrients in organic milk versus traditional milk. This was observed in the same USDA study that found an average of 2.5 accounts of pesticide residue in every samples of regular milk tested. The protein and vitamins are higher in the organic milk and this can only be attributed to the ultra pasteurization process, or more likely the higher quality diet of the organic cows.

Article Source: http://EzineArticles.com/?expert=Casey_Yew

Chicken Masala Curry

Ingredients:

• Marinate
• ½ kg chicken,
• 3 tbsp curds
• 1 table spoon chilli powder
  
• ¼ table spoon turmeric powder
• salt to taste
• Make a paste:
• 6-7 cashew nuts
• 4-5 table spoon milk
• Dry roast and make a fine powder:
• 1” cinnamon
• 10-12 curry leaves
• 3 cloves
• Rest of the ingredients:
• 3-4 table spoon oil
• 2 big onions finely chopped
• 1 large tomato finely chopped
• 1 table spoon ginger-garlic paste
• 1 table spoon powder
• 3/4 table spoon black pepper powder
  
• ¼ table spoon cumin powder
• coriander leaves for garnish

Preparation:

preserve chicken pieces in chilli powder, turmeric powder, curds and salt for 20 minutes. While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside. Dry roast cinnamon, cloves and curry leaves for 1 minute and make a powder of them. Keep aside. Heat 1 1/2 table spoon of oil in a cooking vessel. Add the onions and sauté till pink. Add ginger-garlic paste and sauté further for another 3-4 minutes on medium heat. Add coriander powder, cumin powder, pepper powder and combine well and fry for another minute. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates. Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste. Heat 1 1/2 table spoon oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes. Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and curry leaves and combine well. Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt. Garnish with fresh coriander leaves.